Est. 2011 | Northeast
Artisan, named-after-nature creations
It’s a smart move to have a pie place right down the street from taprooms that don’t serve food -- and even smarter when the pizza’s as good as Element’s. This Nordeast gem serves some seriously good Neopolitan combinations from its wood-fired oven. Depending on your sauce preference, you can pick Napoli, Margherita, or bianco style for the base. When it comes to creations, naturally, there are earth, wind, fire, and water pizzas. (Fire is the most popular, with spicy sausage, roasted red peppers, and goat cheese.) We always knew pizza was essential to the universe.
Est. 1987 | Nokomis
Authentic Italian New York-style pizza
Fat Lorenzo’s prides itself on being “Italian in a big way,” as its tagline boasts, and this old-school Italian classic does pizza in a way you won’t fuhgeddaboud. The restaurant is covered with colorful murals by local artists and the gigantic New York-style pies will satisfy even the hungriest diner. Try the Fat’s (Italian sausage, pepperoni, mushrooms, onions, peppers, olives) or, if you want a true pizza experience, the New Haven-style clam pizza. Never had clams on your pie? There’s a first time for everything -- and Lorenzo’s is the place to try it.
Est. 2019 | Cathedral Hill
Globally-inspired pies hit home
Just this year, local Top Chef alum Justin Sutherland closed his American pub Fitzgerald’s, and then reopened it as pizza bar The Fitz. Deep-dish pies are wood-fired and named after neighborhoods, cities, and countries around the world. Try the Paris (Dijon, gruyere, ham, egg); Savannah (shrimp, andouille sausage, corn, potatoes, Old Bay); or, if you’re really feeling adventurous, the Osaka (Spam, pineapple, soy, and Japanese mayo). No matter what you pick, this is the place to get your pizza passport stamped.